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chocolate meringue seeds

Chocolate Meringue

Chocolate Meringue is an item.

Chocolate Meringue can be eaten by pets. It can also be worn as a hat.

During Halloween trick-or-treating from October 29th to 31st, Chocolate Meringue can be given as candy to trick-or-treaters.

How to Obtain [ ]

Chocolate Meringue can be acquired by Cooking.

Cooking [ ]

Chocolate Meringue can be prepared with “Cook or Combine“.

Chocolate Meringue Marijuana Strain

Chocolate Meringue is another sweet supplying THClones. Engineered by crossing Lemon Tree with Chocolate Kush, Chocolate Meringue imbues patients accompanied by a talkative, euphoric buzz understood to elevate the mood and lower stress. This blissful strain’s organic compound (terpene) profile is dense with honey, pine, cacao, and Meyer Lemon, making it especially sweet and zestful on the taste nuggets. This bulky, stress-melting indica is a fantastic complement to social events and dinner plans.

Chocolate Meringue Strain Medicinal Benefits and Side Effects

Marijuana Guides does not currently have any consumer documentation regarding any possible effects from consuming the Chocolate Meringue marijuana strain. Please check back soon!

How to Breed Chocolate Meringue Seeds

Below you can find a list of strains that are parents and predecessors which led to the medicinal effects and properties of the Chocolate Meringue cannabis strain. It was through the breeding of these strains which led to the production of Chocolate Meringue marijuana seeds, while attempting to cultivate their combined effects and therapeutic properties. To breed your own Chocolate Meringue seeds, you would need to cultivate a mixture of the following strains:

Chocolate Meringue Cookies

This is a meringue cookie with a double chocolate taste. Store these in an air tight container.

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Recipe Summary

Ingredients

  • 3 egg whites
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ⅔ cup white sugar
  • 1 tablespoon unsweetened cocoa powder
  • ⅓ cup semisweet chocolate chips
  • Step 1

Preheat oven to 300 degrees F (150 degrees C).

Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.

Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Reviews ( 222 )

Most helpful positive review

I made one batch of these and they were flat as pancakes but that was totally my fault. They tasted good so I read a little tutorial on whipping egg whites and made a second batch that came out great. The first time I used cold egg whites, wasn’t that careful about separating and started on high speed which I know now is all wrong. Thanks for a great recipe and a good learning experience.

Most helpful critical review

Sorry, but I must give this one only 2 stars. There are too many tips/steps missing. I am so glad I read the other reviews before I started to make these. I did the overnight method. I pre-heated the oven to 350F, put the cookies in, turned the oven off after 1-2 minutes and left them in overnight. So easy.

  • 5 star values:

I made one batch of these and they were flat as pancakes but that was totally my fault. They tasted good so I read a little tutorial on whipping egg whites and made a second batch that came out great. The first time I used cold egg whites, wasn’t that careful about separating and started on high speed which I know now is all wrong. Thanks for a great recipe and a good learning experience.

After I’d read others’ reviews, I used 2 Tbsp cocoa and only 1/2 cup sugar in my cookies; choc chips were omitted. Just the right sweetness and chocolatey-ness for me. On top of that, I didn’t follow the instructions verbatim. I adapted instructions from other meringue cookie recipes to suit this recipe instead. First, beat in cream of tartar and vanilla when the egg whites become foamy; continue whipping till soft peaks form. When soft peaks form, gradually beat in sugar (a little at a time) to egg whites till they form stiff peaks and look glossy. I folded in cocoa lastly–don’t overfold the mixture. Since this was my first attempt at making meringue, I was slightly worried. I wondered whether combining vanilla and cream of tartar with egg whites first will actually prevent the the egg whites from “growing” in volume. Separate the egg whites from the yolks right after the eggs are out of refrigerator. Then, wait to start baking when the egg whites get to room temperature. Also, make sure you use only grease-free metal or glass mixing bowl and beeaters for whipping egg whites. Finally, these cookies took longer to get done (for me), about 35

40 minutes; they’re done when the tops of the cookies are kind of hard. I got about 36

40 of them with a teaspoonfuls for each. Overall, this is a wonderful choc meringue drop recipe–definitely a keeper! The best part is they’re lower in calories than other cookies!